Recipes

BEANS/BEETS/GREENS
Garlic Green (or Yellow) Beans
Serves 4
What you need:

About a pound of green or yellow green beans
3 Tablespoons of extra virgin olive oil
3 garlic cloves, minced
2 heaping tablespoons fresh, minced basil
1 Tablespoon Balsamic Vinegar
Sea salt and pepper to taste

How to:

1- With a stainless steel, steamer basket, placed in a pot with lid, bring a few inches of water to boil. Add green/yellow beans and reduce heat and steam for about 7 minutes.

2-Meanwhile, in a small saucepan, heat olive oil until hot, and add garlic. Watching closely, and stirring, allow the garlic to brown slightly, and then take off of the heat.

3- Add the vinegar, and some salt (about 1/2 teaspoon) and freshly ground pepper.

4-In a pretty bowl, place the steam green beans and the basil. Toss with the garlic oil and vinegar dressing. Adjust the flavors with salt, oil and vinegar as needed (which shouldn’t be much) and serve.

KALE, BLACK BEAN AND BEET SALAD
Serves 2 Dinner // 4 Appetizer
What you need:

2 Tbsp olive oil

1 clove garlic, minced

2 lag bunches kale, ribs removed and leaves torn into bite size pieces

1 15 oz can black beans draned and rinsed

Sea salt and pepper

1 bunch fresh beets, cleaned, peeled, steamed or boiled  and sliced OR 1 can beets, drained and rinsed and warmed and sliced.

2 oz blue cheese OR feta, crumbled

Balsamic vinegar

 

Divide still warm kale onto plate, top with spoonful of beans, and several beets,  Sprinkle with cheese, salt and pepper and drizzle with balsamic vinegar

How to:

Saute garlic in olive oil – cook 3-5 minutes,  Toss kale in skillet – cook til begins to wilt.  Warm beans in small saucepan over low heat.  

 

ROASTED BABY BEETS
Serves 4-6
What you need:

2 Tbsp olive oil

2 lbs trimmed red and/or yellow baby beets or small beets

¼ Tsp salt

¼ Tsp fresh black pepper

1 large orange

3 Tbsp white wine vinegar

2 Tbsp thinly sliced shallot

2 Tsp Dijon mustard

How to:

Preheat oven to 425 degrees.  If using small beets, cut them into 1 to 1 ½ inch wedges. If using small beets, peel beets.  Baby beets do not need to be peeled.  Place beets in single layer in shallow baking pan. Drizzle with 1 tbsp olive oil.  Toss to coat. Sprinkle with salt and pepper, toss to combine.  Cover with foil and roast for 25 minutes..uncover and roast about 15 mins more or until beets are tender.  Cool. 

 

Meanwhile,  using sharp knife or citrus tool, remove long shreds of peel from orange, take care not to remove white pith…measure 2 tbsp peel.  Squeeze juice from orange, measure 1/3 cup juice.

 

In glass dish, whisk together the 1/3 cup OJ, remaining 1 tbsp oil, vinegar, shallot and mustard. Add beets and orange peel.  Toss gently to combine.  Cover and marinate at room temp for 30 mins or in refrigerator for up to 8 hours.  

 


Saute garlic in olive oil – cook 3-5 minutes,  Toss kale in skillet – cook til begins to wilt.  Warm beans in small saucepan over low heat.  

 

Divide still warm kale onto plate, top with spoonful of beans, and several beets,  Sprinkle with cheese, salt and pepper and drizzle with balsamic vinegar

ROASTED GREEN BEANS
Serves 4
What you need:

1 Tbsp olive oil

1lb fresh green beans

1/4 cup pecan pieces

2 Tbsp chopped shallots

½ tsp dried oregano

½ tsp fresh black pepper

How to:

Preheat oven to 400 degrees.  Trim ends of beans and place on baking sheet – toss beans with olive oil and spread evenly on sheet.  Roast for 8 minutes, then add pecans and shallots and continue roasting another 5 minutes or until beans are lightly browned and crisp tender.  Remove from oven and sprinkle with oregano and black pepper before serving.

How to:

Preheat oven to 400 degrees.  Trim ends of beans and place on baking sheet – toss beans with olive oil and spread evenly on sheet.  Roast for 8 minutes, then add pecans and shallots and continue roasting another 5 minutes or until beans are lightly browned and crisp tender.  Remove from oven and sprinkle with oregano and black pepper before serving.

ROBUST BEET SALAD
Serves 8
What you need:

3 lbs beets

¼ cup brown sugar

¼ cup rice or cider vinegar

¼ cup water

1 tsp wasabi powder (Japanese horseradish)

1 tsp dry mustard powder

1 tbsp extra virgin olive oil

1 large onion, sliced thin

Salt to taste


How to:

Cut off beet tops about an inch above the beet.  In large pot, cover the beets with 3 inches of cold water and bring to boil. Cover and boil over medium heat until tender about 45 minutes.

 

Drain beets under cool running water. Slip off skins.  Trim off stems and root ends and slice thinly.

 

Combine sliced beets in a bowl with other ingredients, add salt to taste and chill.  Stir several times.  Keeps for one week in refrigerator.
ROASTED FRESH BEET & CARROT SALAD
Serves 4-6
What you need:


1 lb beets, cut in half

1 lbs carrots, peeled and cut 1 inch thick

2 tbsp extra virgin olive oil

1 tsp Brown sugar

¼ tsp Cumin

½ clove garlic, minced

¼ bunch fresh mint, chopped

¼ bunch scallions, chopped

How to:
Toss the carrots and beets separately in olive oil.  Roast at 450 degrees separately until tender when pierced with a fork.  The beets will take more time than the carrots.  Remove and chill  Scrape off outer skin of beets with the back of a paring knife and cut into large pieces. Combine and toss with the carrots.  Combine the dressing ingredients and blend well.  Toss with the vegetables and garnish with scallion
How to:
Toss the carrots and beets separately in olive oil.  Roast at 450 degrees separately until tender when pierced with a fork.  The beets will take more time than the carrots.  Remove and chill  Scrape off outer skin of beets with the back of a paring knife and cut into large pieces. Combine and toss with the carrots.  Combine the dressing ingredients and blend well.  Toss with the vegetables and garnish with scallion
GREEN BEANS PROVENCAL
Serves 6
What you need:

1 lb fresh green beans

1 onion, coarsely chopped

4 cloves garlic, minced

2 tbsp olive oil

4 large tomatoes, peeled, seeded and coarsely chopped

½ cup dry white wine

1 can (2 ¼ oz) sliced ripe olives, drained

1 tbsp lemon juice

¼ tsp coarsely ground black pepper

How to:

Wash beans, trim ends and remove strings.  Bring ½ cup water to boil in large saucepan.  Add beans, cover, reduce heat to medium and cook 10 minutes or until tender.  Drain, set aside, keep warm.

 

Saute onion and garlic in olive oil over high heat for 5 minutes or until crisp  tender.  Stir in tomatoes and wine, bring to boil.  Reduce heat and simmer uncovered, 20 minutes stirring occasionally.  Stir in olives.

 

Spoon sauce over green beans.  Pour lemon juice over sauce, sprinkle with pepper.

Swiss Chard & Eggplant Pasta
Serves 6
What you need:

2 tbsp olive oil, divided
1 lb fresh Swiss Chard, trimmed and washed and cut into pices
3 cups cubed eggplant - about 1 lb
2 tsp minced garlic
16 oz sliced white mushrooms, cut in half
1 box (13.2 oz) whole grain penne pasta
1/2 cup diced part-skim mozzarella cheese
1/2 cup crumbled gorgonzola cheese
Black pepper to taste


How to:
In a large skillet, heat 1 tbsp olive oil and saute Swiss chard for 2 minutes.  Remove from skillet and set aside.  Add remaining 1 tsp olive oil to skillet and saute eggplant and garlic for 2-3 minutes,  Add mushrooms and saute until well browned, 7-9 minutes.  Add sauteed Swiss Chard and cook for 1 more minute.

While vegetables are being sauteed, cook pasta according to pkg directions then drain water.  Toss hot pasta immediately with the mozzarella and Gorgonzola.  add in sauteed vegetables and season with pepper.
GREENS SAUTEED WITH GARLIC, RAISINS & PINE NUTS
Serves 4-6
What you need:

2 lg bunches of hearty greens, kale, mustard, turnip, collard, leaves only, shredded, washed and drained

¼ cup packed raisins – either golden or black

3 tbsp olive oil

7 lg cloves garlic, minced

½ cup opine nuts, lightly toasted

1 small red onion, thinly sliced

¼ tsp salt

3 tbsp balsamic vinegar



How to:

Bring ½ cup water to boil in large pot over med-hi heat.  Gradually add greens, stirring them down with each addition,  When all greens have been added and  are well wilted, add raisins, partially cover the pot and reduce heat to medium. Cook, stirring occasionally and adding more water if necessary until greens are very tender about 20 minutes.

 

Meanwhile combine the oil and garlic in skillet and cook over medium heat until garlic is soft, about 3-4 minutes.  Stir in pine nuts, remove from heat and set aside.

 

In small bowl, toss onion and salt and set aside.

 

When green are cooked, pour off any remaining liquid without draining thoroughly so greens remain moist. Stir in the vinegar and garlic oil./ Transfer to a serving dish, arrange wilted onions over the top and serve. 

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02.04 | 11:08

Is pick up available at your danbury farm stand for csa members?

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10.01 | 15:23

Hi Maureen, we are now accepting applications for the 2016 CSA season. Please fill out the form on the website, return with your check and you will be set!

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25.09 | 11:13

Hi Maureen, we won't be taking applications for 2016 until January. Please send an email with your info so we can keep a spot for you, veronicasgarden9@aol.com

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22.09 | 14:27

Can I send in an application for the 2016 season now?

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